Pengaruh Formula Tepung Less Gluten dan Waktu Penyimpanan Adonan pada Suhu Beku terhadap Viabilitas Ragi Saccharomyces cerevisiae

Abstract

Roti umumnya terbuat dari tepung terigu yang mengandung gluten. Pemanfaatan tepung premiks dapat dijadikan alternatif untuk mengurangi konsumsi gluten. Penelitian ini bertujuan menentukan viabilitas ragi roti pada formula adonan less gluten yang disimpan pada suhu beku, serta membandingkan formula less gluten terhadap produksi CO2, volume pengembangan roti, dan kenampakan pori. Persentase tepung premiks yang digunakan adalah 25%, 50%, 75%, dan 100% dengan lama penyimpanan pada suhu beku 0, 14, dan 28 hari. Hasil penelitian menunjukkan formula adonan dengan persentase tepung premiks paling kecil tanpa penyimpanan beku memiliki nilai viabilitas yang paling tinggi, yaitu sebesar 241

Bread is generally made from wheat flour which contains gluten. The use of premixed flour can be used as an alternative to reduce gluten consumption. This research aims to determine the viability of bread yeast in a less gluten dough formula stored at freezing temperatures, and compare the less gluten formula on CO2 production, bread rising volume, and pore appearance. The percentage of premix flour used is 25%, 50%, 75%, and 100% with storage periods at freezing temperatures of 0, 14, and 28 days. The results showed that the dough formula with the smallest percentage of premix flour without frozen storage had the highest viability value, namely 241 × 106 CFU/mL, while the formula with the largest percentage of premix flour and a storage time of 28 days had the lowest viability value, namely 6.1 × 106 CFU/mL. Increasing the percentage of premix flour and the length of storage time are inversely proportional to yeast cell viability, CO2 production, and bread rising volume.